📝 About This Recipe
Rising tall with its signature bronzed top and velvety, dense interior, this New York Cheesecake is the gold standard of American desserts. Unlike its lighter counterparts, this version utilizes a heavy hand of cream cream and a touch of sour cream to achieve that iconic, ultra-creamy texture that melts on the tongue. It is a sophisticated balance of tangy and sweet, anchored by a buttery graham cracker crust that provides the perfect crunch in every bite.
🥗 Ingredients
The Golden Crust
- 1 1/2 cups Graham cracker crumbs (finely pulsed)
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt
The Velvety Filling
- 40 ounces Cream cheese (five 8oz blocks, full fat, softened to room temperature)
- 1 1/2 cups Granulated sugar
- 1 cup Sour cream (at room temperature)
- 1/4 cup Heavy cream (at room temperature)
- 4 Large eggs (at room temperature)
- 1 Egg yolk (for extra richness)
- 1 tablespoon Vanilla bean paste or extract (high quality)
- 2 Fresh lemon juice (to brighten the tang)
- 3 tablespoons All-purpose flour (sifted, to prevent cracking)
Optional Macerated Berries
- 2 cups Fresh strawberries (hulled and sliced)
- 1 tablespoon Granulated sugar
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter and line the bottom with a circle of parchment paper.
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2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
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3
Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool completely while you prepare the filling.
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4
Reduce the oven temperature to 325°F (160°C). Wrap the outside of the cooled springform pan in three layers of heavy-duty aluminum foil to ensure no water leaks in during the water bath.
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5
In a large stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 1/2 cups sugar on medium-low speed until completely smooth and creamy, about 2 minutes. Do not overbeat to avoid incorporating too much air.
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6
Scrape down the sides and bottom of the bowl. Add the sour cream, heavy cream, vanilla, and lemon juice. Mix on low speed until just combined.
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7
Sift the flour over the batter and mix on low until just incorporated. This helps stabilize the proteins in the eggs.
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8
Add the eggs and the extra egg yolk one at a time, mixing on the lowest speed after each addition just until the yellow disappears. Over-mixing at this stage causes the cake to rise and then collapse/crack.
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9
Pour the batter over the cooled crust and smooth the top with a spatula. Place the foil-wrapped pan into a large roasting pan.
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10
Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
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11
Bake for 75 to 90 minutes. The edges should be set and slightly puffed, but the center 2-3 inches should still have a slight, gelatinous jiggle when the pan is gently shaken.
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12
Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour. This gradual cooling is the secret to a crack-free surface.
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13
Remove the pan from the water bath, take off the foil, and run a thin knife around the edge to loosen the cake. Let it cool to room temperature on a wire rack.
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14
Cover loosely and refrigerate for at least 8 hours, preferably overnight. A long chill is essential for the texture to set into its signature density.
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15
Before serving, release the springform sides. Slice using a thin knife dipped in hot water and wiped clean between every single cut for professional, clean edges.
💡 Chef's Tips
Ensure all dairy ingredients are truly at room temperature to prevent a lumpy batter. Avoid over-mixing the eggs; air bubbles are the primary enemy of a dense NY-style texture. Never skip the water bath; the steam creates a gentle heat that prevents the eggs from curdling and the top from cracking. If the top isn't as brown as you like, you can briefly broil it for 30-60 seconds at the very end, watching it like a hawk. To fix a crack if one occurs, simply spread a thin layer of sweetened sour cream or fruit preserves over the top.
🍽️ Serving Suggestions
Serve with a side of macerated strawberries and a dollop of unsweetened whipped cream. Pair with a glass of late-harvest Riesling or an Espresso Martini for a decadent finish. Drizzle with a warm salted caramel sauce and a sprinkle of toasted pecans. Enjoy a slice alongside a strong, dark roast coffee to cut through the richness. A simple dusting of powdered sugar and a few fresh mint leaves provides a classic, elegant look.